![]() ![]() I then removed the tin can with a dedicated pair of water pump pliers and removed the butt from the refrigerator and put on the WSM when the temperature hit 200 (15 or 20 minutes after dumping the lit coals). I used the tin can minion method and did not have to add any charcoal after the initial charge (two chimneys of unlit with twelve lit coals in the IKEA silver ware caddy and dumped in the tin can. I used the meat internal temperature until the butt was nearly done then I just kept testing with a fork and when it was pullable (temp was just over 200 degrees) we removed it and let it rest about an hour before we pulled it. ![]() It takes a lot of pain out of running a long cook. I used my Maverick 732 and appreciated just like the first time I used it. It was amazing how little it deviated from that temperature. It took nine hours just about on the nose (but who was keeping score?). After putting the butt in the pan, I poured the mop over the butt (as instructed). This was not done until the bark was set. At about 160 degrees internal, I put in a foil pan and tightly foiled. His injection called for a mixture of Apple juice (see his reports on this forum) and he also recommended a mop after the butt was foiled. My hot sauce of choice was Sriracha Sauce. I followed Harry's advice as near as possible (I did not have one ingredient but that one was optional. Hopefully, it'll be available tomorrow and I'll add the pictures.Īt any rate, this is my first butt to inject. I took pictures but Photobucket is changing my email address and my account is not available just yet. At any rate this was a lovely pork butt and required minimal trimming. The Butt weighed 8.7 lbs and was natural pork from our Indiana Supplier (it has been my experience that Hoosiers know their pork. I used his published recipe to smoke a Boston Butt this morning. ![]() In particular, I admire his willingness to share with us. I have watched Harry Soo on Pitmasters and watched him on this forum. PICTURES!! Smoking a fine Boston Butt on the WSM, Harry Soo style. ![]()
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